Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, classic crème brûlée. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Classic Crème Brûlée is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Classic Crème Brûlée is something which I’ve loved my whole life. They’re nice and they look fantastic.

You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. Easy classic crème brûlée hits the spot with a rich, thick vanilla custard and caramelized sugar topping.

To begin with this recipe, we must first prepare a few components. You can cook classic crème brûlée using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Classic Crème Brûlée:

1. Prepare 2 Cups (480 mL) Heavy whipping cream (35%)
2. Make ready 6 Pcs Egg yolks
3. Take 5 Tbsp (75 g) White sugar
4. Make ready 1 1/2 Tsp (7.5 mL) Vanilla extract
5. Get White sugar for caramelization

Add the cream to a saucepan. Split the vanilla pod in half lengthways and scrape out the seeds. CLASSIC CREME BRÛLÉE - NO-FAIL CREME BRULEE RECIPE Nothing beats a classic dessert such as this classic creme brulee. A creamy, rich custard-based dessert using only four ingredients.

Instructions to make Classic Crème Brûlée:

1. In a medium sized bowl, add the white sugar (75 g) and 6 pieces of egg yolks, mix until combined.
2. Add the heavy whipping cream (480 mL) into a sauce pan. With constant stirring, bring it to simmer with medium heat, avoid boiling.
3. Strain the cream immediately as soon as it starts simmering. Set it aside to cool down for 20 minutes.
4. Preheat the oven at 165°C.
5. Then, slowly pour the cream into the egg mixture gradually and whisk them together in a bowl. Add the vanilla extract 1 1/2 tsp (7.5 mL) into the mixture and mix well.
6. Pour and sieve through the cream and egg mixture into SIX ramekins. Put them in a casserole tray, and then fill the casserole tray with boiling water at two-thirds the height of the ramekins.
7. Cover the whole casserole tray with aluminium foil, ensure it is well wrapped.
8. Place in the 165°C oven and bake for about 40 minutes. Baking time is dependent on the size and depth of your ramekins.
9. Remove from the oven and unwrap the aluminium foil. Let them cool down completely until room temperature. After that, cover the ramekins with cling film and put in the refrigerator for 3 hours.
10. Take them out from refrigerator after chilling and place white sugar on top of the creme. Caramelize the sugar by using a blow torch, forming a glass-like layer on the creme.

This Classic Creme Brulee is a custard topped with a thin caramelized sugar layer, which is achieved by melting the granulated sugar using a blow torch. The thin layer of hard caramel is one of the most. Créme Brulée is best made individually, but you can ring the changes by changing the depth of the dish you make it in. A classic French brulèe is made in a shallow dish, but over time the method of. Followed it exactly and, on the first try, the results matched or surpassed the creme brûlée I've tried at many good restaurants in New York.

So that is going to wrap this up for this special food classic crème brûlée recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!